| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian, Seafoods | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil; divided |
| 1/4 | c | Finely chopped onion |
| 4 | tb | Chopped parsley; divided |
| 1 | tb | Minced garlic |
| 1 | pn | Red pepper flakes |
| 1 | cn | Tomatoes in juice; (14 to 16 oz.) |
| Salt and freshly ground pepper | ||
| 1 1/2 | lb | Snapper fillets |
| 1/4 | c | All-purpose flour |
| 1 | tb | Butter or margarine |
| 1/4 | c | Pitted; coarsely chopped |
| Gaeta or green Sicilian olives |
INSTRUCTIONS
1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes. 2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish. Prep time: 30 minutes Cooking time: 12 to 18 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or mullet is served with tomatoes, garlic and parsley. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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